Description

This Mini Keto Pumpkin Pie recipe is a perfect low-carb dessert for fall festivities, offering all the traditional flavors of pumpkin pie while staying keto-friendly. Made with an almond flour crust and a creamy pumpkin filling, these individual-sized pies are easy to bake, freezer-friendly, and deliciously satisfying. Ideal for holiday gatherings or a quick keto dessert, they are topped with sugar-free whipped cream for the perfect finishing touch.

Ingredients

Scale

Almond Flour Keto Pie Crust

¾ cup finely ground almond flour
⅛ teaspoon salt
2 tablespoons keto-approved sweetener (such as Swerve)
3 tablespoons butter (softened or melted)

Keto Mini Pumpkin Pie Filling

¾ cup organic pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
⅓ cup powdered sweetener (Swerve Confectioners)
½ cup heavy whipping cream (can substitute canned coconut milk or coconut cream for dairy-free)
2 oz cream cheese

Sugar Free Keto Whipped Cream

½ cup heavy cream (or coconut cream for dairy-free)
2 tablespoons powdered sweetener

Instructions

Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone baking cups or spray with nonstick cooking spray to ensure easy removal of the mini pies.
Make the crust mixture: In a medium bowl, combine almond flour, salt, keto sweetener, and softened butter. Stir thoroughly until mixture resembles wet sand and is well incorporated.
Form and bake crusts: Press about one tablespoon of the crust mixture evenly into the bottom of each muffin cup. Bake the crusts in the preheated oven for 10-12 minutes or until golden brown. Remove and allow to cool.
Prepare the pumpkin filling: While the crusts bake, combine pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and powdered sweetener in a high-powered blender or stand mixer. Blend until smooth and well combined.
Add cream and cream cheese: Add heavy whipping cream and cream cheese to the blender bowl and blend again until the mixture is perfectly smooth.
Fill crusts and bake: Pour the pumpkin filling evenly into each cooled crust, filling nearly to the top. Bake for 20-25 minutes until the filling is set but slightly wobbly in the center.
Chill the pies: Remove from the oven and chill the pies for at least one hour before serving to allow them to fully set and develop flavor.
Make the keto whipped cream: In a large bowl, combine heavy cream and powdered sweetener. Whip with a hand mixer or stand mixer until stiff peaks form.
Serve: Top each mini pie with a dollop of keto whipped cream. Serve immediately or store chilled for later enjoyment.

Notes

You can use either canned pumpkin puree (ensure it has no added sugar) or homemade pumpkin puree for the filling.
Dairy-free substitutes like canned coconut milk or coconut cream can be used for heavy cream and whipped cream.
If preferred, you can omit the crust entirely and bake just the filling for a crustless mini pumpkin pie.
Store mini pumpkin pies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
To thaw frozen pies, leave overnight in the fridge or microwave briefly. Re-whip cream if serving with whipped topping.
Use silicone muffin liners to make removal easier and cleanup simpler.
The keto-friendly sweeteners recommended include erythritol (Swerve), allulose, monk fruit sweetener, or stevia.
You can make your own pumpkin pie spice by mixing 1 tsp cinnamon, ½ tsp ginger, ¼ tsp allspice, and ¼ tsp nutmeg.

Prep Time: 10 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini keto pumpkin pie, low carb pumpkin pie, keto dessert, sugar free pumpkin pie, keto pumpkin pie crust, sugar free whipped cream, paleo pumpkin pie, individual pumpkin pies